Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken thighs
- 1 cup (200 g) long-grain white rice
- 1 can (14.5 oz or 410 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (150 g) frozen mixed vegetables
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In the slow cooker, add the chopped onion, minced garlic, and diced tomatoes.
- Place the chicken thighs on top of the vegetables and season with thyme, paprika, salt, and pepper.
- Pour in the chicken broth and stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 30 minutes before serving, add the rice and mixed vegetables on top, cover, and continue cooking until the rice is tender.
- Once done, fluff the rice with a fork, garnish with fresh parsley, and serve hot.
Notes
- For added creaminess, stir in a splash of heavy cream just before serving.
- Feel free to swap out the mixed vegetables for your favorites.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken and rice, easy dinner